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Cajun and Creole   -   Chicken And Black-Eyed Peas   adapted from Chef Paul Prudhomme's Fork In The Road

Description
Ingredients
  • 1 Cup Dried Black Eyed Peas -- soaked overnight
  • 1 Tablespoon Salt
  • 1 Tablespoon Paprika
  • 2 Teaspoons Pepper
  • 1 Teaspoon Basil
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dry Mustard
  • 1 Teaspoon Cumin
  • 1 Teaspoon White Pepper
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Cayenne
  • 3 Pounds Chicken -- in 8 pieces
  • 2 Large Onion -- finely chopped
  • 1 Large Bell Pepper -- finely chopped
  • 3 Stalks Celery -- finely chopped
  • 2 Cups Apple Juice
  • 1 Teaspoon Garlic -- finely chopped
  • 3 Cups Chicken Stock
  • 4 Cups Mushroom -- sliced
  • 4 Cups Spinach -- chopped
Directions Combine spices in small bowl. Sprinkle chicken with 4 teaspoons of spice mixture. Rub in well. Heat a heavy stockpot over high heat for 4 minutes. Drain peas and set aside. Brown chicken in pot about 2 minutes on each side. Remove chicken and set aside. Add onion, pepper, celery and apple juice to pot. Bring to a simmer, add garlic, peas and remaining seasoning mix. Cook for 3 minutes. Stir in 2 cups stock. Cover and cook for 1 hour and 20 minutes. Add chicken and remaining stock. Bring to boil, reduce heat and simmer until peas are tender and the liquid starts to thicken about 20 minutes. Add mushrooms and spinach and simmer uncovered for 10 minutes. Serve.
Serves 4
Time to Make 0:00



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